“If they say, why, why… tell them that it's Hunan nature.” It is, indeed, Hunan nature to enrobe a tender salmon fillet with slightly spicy orange sauce. It may or may not be Hunan nature to combine two kinds of peas for one awesomely green side, flavored with a touch of sesame seeds. But it's in our nature to provide a meal like this, that is easy to prepare and full of fresh, light flavors. Why? Enjoying and sharing great food is human nature.
Bring a small pot with rice, ¼ tsp. salt, and 1½ cup water to a boil. Reduce heat to low, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Stir in ginger and green portions of green onions. Green onions will be prepared in a later step. Set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and slice white portions of green onions into 1" pieces. Thinly slice green portions on an angle.
Remove strings from sugar snap peas, if necessary. Halve on an angle.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt.
Cook the Vegetables
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add sugar snap peas, white portions of green onions, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir often until lightly browned and tender, 2-4 minutes.
Stir in peas, then remove vegetables to a mixing bowl. Cover and set aside.
Wipe pan clean and reserve.
Cook the Salmon
Return pan used to cook vegetables to medium heat and add 2 tsp. olive oil. Add salmon to hot pan, flesh side down. Sear until browned, 4-6 minutes.
Flip, and cook 2 minutes.
Spoon spicy orange sauce over salmon and cook until salmon reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
Remove from burner.
Finish the Vegetables
To bowl with vegetables, add dressing and sesame seeds. Stir to combine.
Plate dish as pictured on front of card. Bon appétit!